- 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
- 1 cup brown ale, divided
- 2 tablespoons coarse-grain mustard
- 4 cloves garlic, minced, divided
- 1 tablespoon chopped fresh parsley
- 1-1/2 cups reduced-sodium beef broth, divided
- 1 tablespoon cornstarch
- 2 tablespoons butter, divided
- 1-1/2 cups button mushrooms
- Salt & Pepper
- Preheat oven to 425°F. Combine 1 tablespoon beer, mustard, 3 cloves garlic and parsley. Spread mixture over top surface of beef Roast.
- Place Roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
- Meanwhile, heat 1 tablespoon butter in large nonstick skillet over medium heat until melted. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms begin to brown. Add remaining clove garlic; cook and stir 30 to 45 seconds or until fragrant. Add all but 2 tablespoons beef broth and remaining beer to skillet, stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 13 to 15 minutes or until mixture is reduced to 1-1/2 cups. Combine remaining 2 tablespoons beef broth and cornstarch; stir into mushroom mixture. Bring to a boil; cook 1 to 2 minutes or until sauce thickens, stirring constantly. Remove from heat; add remaining 1 tablespoon butter, stirring until melted. Season with salt, as desired.
- Remove Roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Carve Roast across the grain into thin slices. Season with salt and pepper, as desired. Serve with sauce.
Nutrition information per 6-ounce serving: 346 calories; 17 g fat (8 g saturated fat; 7 g monounsaturated fat); 117 mg cholesterol; 426 mg sodium; 8 g carbohydrate; 0.5 g fiber; 36 g protein; 15.4 mg niacin; 0.8 mg vitamin B6; 1.9 mcg vitamin B12; 2.5 mg iron; 44.7 mcg selenium; 6.6 mg zinc; 138.4 mg choline. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron. Nutrition information per 3-ounce serving: 231 calories; 11 g fat (5 g saturated fat; 5 g monounsaturated fat); 78 mg cholesterol; 284 mg sodium; 5 g carbohydrate; 0.3 g fiber; 24 g protein; 10.2 mg niacin; 0.5 mg vitamin B6; 1.3 mcg vitamin B12; 1.7 mg iron; 29.8 mcg selenium; 4.4 mg zinc; 92.3 mg choline. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.